Chef Jeff Anderson, Safeway
Passion for the culinary arts and an intense focus on detail have been the guiding priciiples of Jeff Anderson’s career. Upon receiving his degree from the prestigious Culinary Institute of America in Hyde Park, New York, Anderson joined the inspiring Campton Place Hotel preparing classic New American cuisine. Moving on to the Mansion on Turtle Creek, he expanded the boundaries of “new” Southwestern cuisine. After that, Anderson cooked at Postrio, Wolfgang Puck’s showcase San Francisco restaurant, and then the Cypress Club to solidify his culinary skills.
In order to pursue management opportunities, Anderson took the position of executive corporate chef for Gordon Biersch Brewing Company. Here, he developed many of the items considered signature representations of the company. As owner of the widely recognized Black Crow Grill and Taproom and The Rawbar Restaurant and Sushi, in Chico, California, Anderson garnered many awards and accolades.
Anderson contributes to the food community in many capacities. He serves on the Board of Directors for The Butte Culinary Program and offers mentorships for interns from the CIA, CCA, and Western Culinary Institute. Besides his involvement in tasting panels, industry publications, the California Almond Board, and the California Grape Board, Anderson serves as the culinary director for Olive Branch Ranch and Lodestar Olive Oil.